This Szechuan-style shiitake beef patties recipe offers a perfect blend of savory beef and earthy shiitake mushrooms, with a spicy kick from the Szechuan sauce.
It's great as a snack paired with alcohol or served with steamed rice for a satisfying meal.
Ingredients:
- 200 grams minced beef
- 6 shiitake mushrooms
- ⅕ bell pepper
- Small amount of onion
- Small amount of green onion
- Small amount of celery
- 1 teaspoon minced garlic
- 3 cups cooking oil
Beef patty seasoning Ingredients:
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon minced garlic
- 1 tablespoon minced green onion
- Pinch of black pepper
- Small amount of sesame oil
- Sauce Ingredients:
- 4 tablespoons water
- 2 tablespoons soy sauce
- 1½ tablespoons vinegar
- 2 tablespoons sugar
- 1 teaspoon doubanjiang (spicy fermented bean paste)
- 1 teaspoon oyster sauce
- Pinch of black pepper
(Serves 2)
Instructions:
Finely mince the bell pepper, onion, green onion and celery to the size of rice grains. Prepare the shiitake mushrooms.
In a bowl, mix the minced beef with the patty seasoning ingredients and knead well.
Remove the tops of the shiitake mushrooms to create caps. Stuff each mushroom with the seasoned beef mixture, cover with the tops and coat evenly with dry corn starch.
In a separate bowl, mix the sauce ingredients until well combined.
Heat 3 cups of cooking oil in a frying pan until it shimmers, then fry the stuffed shiitake mushrooms until crispy.
In another pan, add a bit of oil and stir-fry the bell pepper, onion, green onion and celery. Add the sauce and bring to a simmer. Add the fried shiitake mushrooms and stir to coat well.
Tip: For extra crispiness, dip the stuffed shiitake mushrooms in egg white before coating with corn starch to help the coating stick better while frying.
[Source: W table]
(Pyogo beoseot jeon, shiitake mushroom pancake, pan-fried shiitake mushrooms, Korean-style mushroom fritters, savory shiitake jeon)
